Kimchi

Name: Kimchi
Yield: makes 12 servings
Ingredients: 1 head of green, Savoy, or Napa cabbage, about 2 pounds, separated into leaves; 1/2 cup coarse salt, more or less; 20 scallions, including most of the greens, trimmed and roughly chopped; 1 tablespoon hot red pepper flakes (or use Korean co chu cara, chile powder), or to taste; 1/4 cup nam pla; 1/4 cup minced garlic; 2 tablespoons peeled and minced or grated fresh ginger; 1/4 cup sugar; 3 tablespoons dried salted shrimp, optional

December 14, 2011

Kimchi, the world’s best-known Korean ingredient, generally describes pickled vegetables, though cabbage is the most common choice. Originally a basic salt pickle, chiles were introduced in the sixteenth century, followed soon thereafter by fish or shrimp paste. Regional influences determine the level of pungency, with warmer regions producing kimchi heavily seasoned with chile powder and anchovy paste. Some take to kimchi immediately; for others it is an acquired taste. For information on nam pla (Thai fish sauce), see page 500. If you love kimchi, you’ll enjoy making this version. Even though it’s quick, the results will be as good as that found at most restaurants and better than almost any version you’ve bought in jars. Kept refrigerated, it will last for about a week. Dried salted shrimp are inexpensive and keep forever; you’ll find them at most Asian markets.

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